Gluten-Free Ang Ku Kueh
Delight in the timeless charm of *Gluten-Free Ang Ku Kueh*, a modern twist on the traditional Asian delicacy that’s beautifully crafted for those with dietary restrictions. Made with glutinous rice flour and naturally sweetened mashed sweet potato, this recipe yields soft, chewy pastries with a vivid red hue achieved using natural food coloring. The filling—lusciously smooth red bean or mung bean paste—offers a satisfying contrast to the tender, slightly sticky exterior. Aromatic coconut milk simmered with pandan leaves lends a fragrant touch, while the use of gluten-free ingredients ensures everyone can indulge. Steamed to glossy perfection and elegantly molded for that classic imprint, these gluten-free Ang Ku Kueh are as gorgeous as they are delicious. Perfect as a festive treat or tea-time snack, this recipe not only celebrates tradition but also embraces inclusivity with a gluten-free update.
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Recipe Information
Ingredients
- 300 grams Glutinous rice flour
- 150 grams Sweet potato
- 80 grams Sugar
- 150 ml Coconut milk
- 50 ml Vegetable oil
- 1 teaspoon Salt
- 2 leaves Pandan leaves
- 250 grams Red bean paste (or mung bean paste)
- 10 drops Red food coloring
Instructions
Steam the sweet potato until soft, about 20 minutes. Mash it until smooth and set aside.
In a large mixing bowl, combine glutinous rice flour, sugar, salt, and mashed sweet potato.
Heat the coconut milk and pandan leaves in a saucepan over low heat until just simmering. Remove the pandan leaves.
Gradually add the warm coconut milk to the flour mixture, followed by the vegetable oil. Mix until a smooth dough forms.
Add red food coloring to the dough and knead until the color is evenly distributed.
Divide the dough into 10 equal portions. Flatten each portion into a small disc.
Place a spoonful of red bean paste into the center of each disc. Fold and gently seal the edges, shaping each into an oval and place it into a greased Ang Ku Kueh mold. Press gently to imprint the design.
Line a steamer with lightly greased banana leaves or parchment paper. Arrange the Ang Ku Kueh in the steamer, leaving space between each.
Steam the pastries over medium heat for about 10-12 minutes or until the skins are shiny and firm.
Carefully remove from the steamer and let cool. The Ang Ku Kueh are best enjoyed at room temperature.
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 30.3 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 2678 mg | 116% | |
| Total Carbohydrate | 511.1 g | 186% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 198.5 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1320 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
